Lachcha Paratha

 

Inspiration behind making this paratha is my lil sister Shruti! She tried it and described it so beautifully that I had to give it a try :) Shruti -- Thanku. 

Ingredients:-

1. 2 1/4 Cups Whole Wheat flour ( For dough and dusting )

2. Salt ( To taste )

3. 1 Tbsp Oil / Ghee

4. Water ( As required )

5. Chopped Cilantro / Mint / Garlic / Ajwain ( Carom seeds ) / Black Pepper ( Optional )

Method:-

1. Mix whole wheat flour, salt, ghee together. Knead the flour into a semi soft dough using water. 

2. Apply some oil on the dough and knead it once again. Cover and keep aside for 10-15 minutes.

3. After 10-15 minutes knead the dough lightly once again to get a smooth soft surface. Now divide 

    the dough equally into golf size balls.

4. Heat a tava / skillet to make the parathas.

5. Dust some flour on the board. Roll one of the balls to form a flat paratha / tortilla as shown 

    below and brush some oil / ghee.

6. Sprinkle some chopped cilantro / mint leaves / chopped garlic / chopped spinach or just some 

    garlic powder / crushed carom seeds / Black pepper / Chili powder ( optional )

 7. Sprinkle some more dry whole wheat flour on it.

 8. Start folding the paratha like you do while making a paper fan.

 9. Close the ends and press firmly.

 10. Now start rolling it into a coil to form a circle. Press firmly and then dip it into some dry flour
       before rolling

11. Roll this coiled dough into a flat paratha / tortilla once again. Use some more flour if required to
      make sure it doesn't stick to the surface.

12. Put this paratha on the hot tava  / skillet. In a few seconds it will start changing its color. Apply
      some oil / ghee.

13. Flip the paratha to cook the other side.

14. Slightly press the paratha evenly while it cooks. Apply some more oil / ghee on this side and flip
      it once again.

15. Again press evenly and you will notice the layers start separating while it cooks.

16. You will have to cook for a few more seconds on both the sides and then transfer it to a
      plate.

17. Hold the paratha vertically on the surface and press to slightly crumble the paratha so that the
     the layers separate completely and the hot vapor formed escapes.

18. Repeat this same process for the rest of the dough.

19. Serve hot with any curry or pickle.

Enjoy!!!

Aloo Paratha

Ingredients:-

Stuffing:-

1. 3-4 Potatoes (medium sized )
2. 1 tbsp Ginger ( grated )
3. 1 tbsp Green Chilies ( finely chopped / as much as required )
4. 1/4 tbsp Cumin powder
5. 1/4 tbsp Coriander powder
6. 1/4 tbsp Chat masala
7. Salt ( to taste )
8. 1/4 tbsp Turmeric powder
9. 1 tbsp Oil
10. 1-2 tbsp Ghee
11. 1/4 tbsp Cumin seeds
12. Cilantro ( finely chopped ) -- Optional

Dough:-

1. 2 cups whole wheat flour
2. Salt ( to taste )
3. 1 tbsp oil ( for kneading the dough )
4. Water ( as required )

Method:-

Dough:-

1. Make a soft dough with the above mentioned ingredients by adding very little water at a time.

2. Use oil to knead the dough so that it doesn't stick.

3. Cover and keep aside for 10-15 minutes.

Stuffing:-

1. Boil, peel and mash the potatoes.

2. In a pan heat some oil. Add some cumin seeds and saute them for a few seconds.

3. To this add turmeric powder, chopped green chilies and grated ginger. Saute for a few seconds
    and add the mashed potatoes. Saute them and add cumin powder, coriander powder, chat
    masala, salt and mix well.

4. Keep aside.

Parathas:-

1. Make small balls of the dough and keep aside.

2. Dip one of the ball in some wheat flour and with the help of a rolling pin roll it into a very small
    thick circle. Add one heaping spoon full of the stuffing to this.

3. With the help of your fingers close the ends of the dough circle to form a stuffed ball. Make sure
    there are no gaps/ cracks. Press the ends where ever required.

4. Dip this once again in the wheat flour and dust some flour on the platform. Roll the stuffed ball
    into a flat paratha. Slightly thick and evenly flattened.

5. Heat a tava / griddle on medium high. Put this paratha on the tava and let it cook till you see a
    slight change in color or some tiny bubbles.

6. Flip it and let it cook on the other side. With a spatula press evenly on both the sides to make
    sure it cooks well. Apply some ghee / butter on the paratha and flip it again.

7. Cook on both the sides till you see light brown color spots which indicate the paratha is cooked
    evenly on both sides.

8. Repeat this same process for the rest of the dough and stuffing.

9. You may store the stuffing and dough in the refrigerator for 1 -2 days and use whenever you
    want.

10. Serve hot with mango / chili / lemon pickles and yogurt.

Enjoy!!!

Palak Paratha

Ingredients:-

1. 1 Cup Palak / Spinach ( Chopped )

2. 1 Cup Wheat flour ( as required )

3. 1/2 tbsp Red Chili powder (as required )

4. 1/4 tbsp Cumin powder

5. 1/4 tbsp Coriander powder

6. 1/4 tbsp Garam masala

7. Salt ( to taste )

8. 1 tbsp oil 

9. Ghee (  to apply on the parathas)

10. 1/4 tbsp Ajwain / carom seeds

Method:-

1. Take the chopped spinach in a  large bowl. To it add all the dry ingredients except wheat flour 

    and 1/2 tbsp oil.

2. Mix well. Start adding wheat flour little at a time to knead into a soft dough. Apply some oil and    

    knead well. Let the dough rest for 10-15 minutes ( covered ).

3. Heat a griddle / tava on medium high heat.

4. Make small equal size balls out of the dough prepared.

5. With a rolling pin, roll one ball on the platform into a medium sized circle / tortilla. Dust 

    some wheat flour if required to make sure that it does not stick.

6. Put this paratha on the griddle / tava. When you see the color has changed a little and some small 

    bubbles, flip the paratha to the other side. Spread some ghee while pressing the paratha slightly 

    with the help of a spatula / ladle ( to make sure it cooks evenly ).

7. Flip the paratha and repeat the process.You  will see light brown spots on it. Remove the paratha 

    from the griddle / tava once it is cooked from both the sides. 

8. Repeat the same process for the rest of the dough.

9. Serve hot with pickle / chutney.

Enjoy!!!